image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  DEPT OF HOMELAND SECURITY/POTOMAC CENTER NORTH BUI
Address  500 12TH ST SW
City/State/Zip Code  Washington, DC 20024
Telephone
 (202) 723-6633
 E-mail address  christians.castellon@compass-usa.com
Date of Inspection
 11
/
 08
/
 2017
    Time In
 11
:
 05
AM     Time Out
 12
:
 40
PM  
License Holder  Compass Group USA Inc
License/Customer No.  09313xxxx-13000208
License Period
 05 
/
 01 
/
 2017 
 - 
 04 
/
 30 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  2 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  8 COS  0 R  0
Certified Food Protection Manager (CFPM)
 YANEEV BENNO 
CFPM #:  FS-75602 

CFPM Expiration Date:   06/02/2020  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 American Pest 
D.C. licensed ventilation hood system cleaning contractor:
 Building 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  DEPT OF HOMELAND SECURITY/POTOMAC CENTER NORTH BUI    Establishment Address  500 12TH ST SW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There are no paper towels at the handwashing sink located in the rear prep area. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
15. - Food is not stored in a manner to protect from cross contamination. Observed raw meats (pork, beef) stored over ready-to-eat cheese in the upright reach in cooler on the service line. COS. (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - Observed the can opener in need of cleaning. COS. (Corrected On Site)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
20. - Observed items prepared from ambient ingredients not cooled within 4 hours. Items were out on the salad bar before completing the cooling process. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1003.2 Potentially hazardous food (time/temperature control for safety food) shall be cooled within four (4) hours to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P  
22. - Temperature control for safety foods are held at improper temperatures in upright unit on the service line, and top loading cooling units on service line. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
23. - Temperature control for safety foods packaged by manufacturer/processing plant are not date marked when opened (dressings, deli sauces). (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1007.2 Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf  
23. - Observed expired soda syrups in use. COS; PIC disconnected machine temporarily. (Corrected On Site)  1008.1 A food specified in Section 1007.1 or 1007.2 shall be discarded if it: (a) Exceeds either of the temperature and time combinations specified in Section 1007.1, excluding time that the product is frozen; P (b) Is in a container or package that does not bear a date or day; P or (c) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Section 1007.1. P  
33. - Observed several foods cooling with tightly wrapped plastic wrap and/or lids. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1004.2 When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.  
37. - Working containers of foods that are not easily recognizable are not name labeled. (squeeze bottles/sauce bottles). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
47. - Observed cutting boards along the service line in poor repair. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
47. - Observed upright unit on service line, sandwich prep unit on service line, and top load units on service line not at 41 degrees or below and/or in poor repair. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Observed interior of cooling units (inoperable & operable) in need of cleaning. The shelving along the service line is in need of cleaning. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
54. - There is no waste (trash) receptacle at the handwashing sink located in the rear kitchen area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
55. - Observed the floors under and between equipment in need of cleaning. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 102.3°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 92.5°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 52.0F Cheese (Reach-in Refrigerator) (Cold Holding) 51.9F Sausage (Reach-in Refrigerator) (Cold Holding) 54.2F Cheese (Reach-in Refrigerator) (Cold Holding) 40.8F
Bologna (Reach-in Refrigerator) (Cold Holding) 39.6F Chicken (Reach-in Refrigerator) (Cooling) 81.0F Lasagna (Hot Bar) (Hot Holding) 153.4F Squash (Hot Bar) (Hot Holding) 139.9F
Chicken Wings (Hot Bar) (Hot Holding) 196.1F Wheat/Oat/Grain/Rice (Hot Bar) (Hot Holding) 140.3F Chicken (Walk-in Refrigerator) (Cooling) 48.1F Gravy (Walk-in Refrigerator) (Cold Holding) 36.5F
Noodles (Walk-in Refrigerator) (Cold Holding) 38.1F Lettuce spring mix (Walk-in Refrigerator) (Cold Holding) 40.4F Hot Water (Handwashing Sink - Dishwash area) 122.2F Hot Water (Handwashing Sink - produce section) 108.5F
wild mushroom bisque (Soup Warmer) (Hot Holding) 148.9F rice and lentil soup (Soup Warmer) (Hot Holding) 151.7F chicken tortilla soup (Soup Warmer) (Hot Holding) 156.8F Beef raw/ground (Grill) (Cooking) 171.0F
Tomatoes sliced (Service Line) (Cold Holding) 48.5F Cheese (Service Line) (Cold Holding) 46.8F Lettuce (Service Line) (Cold Holding) 40.9F Onions raw (Service Line) (Cold Holding) 55.1F
Peppers (Service Line) (Cold Holding) 53.6F Mushrooms (Service Line) (Cold Holding) 55.6F Chicken (Service Line) (Hot Holding) 189.1F Beef (Service Line) (Hot Holding) 194.3F
Cucumbers (Salad Bar) (Cooling) 54.1F Tofu (Salad Bar) (Cooling) 55.9F Bean Salad (Salad Bar) (Cooling) 53.8F Tuna Salad (Salad Bar) (Cooling) 52.3F
Mushrooms (Salad Bar) (Cooling) 54.9F Lettuce Iceberg (Salad Bar) (Cooling) 51.9F cucumber salad (Salad Bar) (Cooling) 54.7F Artichoke Hearts (Salad Bar) (Cooling) 54.7F
Eggs (Salad Bar) (Cooling) 52.8F Chicken salad (Under-counter Refrigerator) (Cold Holding) 39.6F Tuna Salad (Under-counter Refrigerator) (Cold Holding) 39.5F Ham (Under-counter Refrigerator) (Cold Holding) 40.5F
               
Inspector Comments:
Correct stated items in the timeframe indicated. For questions please contact area supervisor at Food.safety@dc.gov for efficient response.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Yaneev Benno 11/08/2017
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  11/08/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3